Vegetable Flatbread Pizza with Simple Green Salad

Instructions

1. 1

   Make the fresh tomato sauce

   • Bring a small pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch for 30-60 seconds. Transfer to an ice bath, then peel the skins.
   • Roughly chop the peeled tomatoes and blend into a coarse puree.
   • Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
   • Pour in the tomato puree, chopped basil, 0.25 tsp salt, and 0.25 tsp black pepper. Simmer for 5-7 minutes, until the sauce has thickened slightly. Set aside.
2. 2

   Preheat oven and prepare toppings

   • Preheat your oven to 425°F (220°C).
   • While the sauce simmers, thinly slice the bell pepper and red onion.
3. 3

   Assemble the flatbread pizzas

   • Place the 4 whole wheat flatbreads on a large baking sheet.
   • Spread about 1/4 cup of the prepared tomato sauce evenly over each flatbread, leaving a small border.
   • Sprinkle 1/4 cup of shredded mozzarella cheese over the sauce on each pizza.
   • Arrange the sliced bell peppers, red onions, and fresh spinach over the cheese.
4. 4

   Season and bake

   • Drizzle the remaining 1 tablespoon of olive oil over the four pizzas.
   • Sprinkle the dried oregano and optional red pepper flakes over the toppings.
   • Place the baking sheet in the preheated oven.
   • Bake for 8-10 minutes, or until the cheese is melted and bubbly, and the flatbread edges are golden and crisp.
5. 5

   Serve

   • Remove the pizzas from the oven.
   • Let them cool for a minute before slicing and serving hot.